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Roasted Butternut Squash with Sausage and Cranberry Filling

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★★★★

4 from 1 reviews

Tender roasted butternut squash boats filled with savory Italian sausage, fresh spinach, sweet onions, tart cranberries, and crunchy walnuts for a flavorful fall dish.

Ingredients

Scale
  • 1 medium or large butternut squash
  • 1 tablespoon olive oil divided
  • kosher salt and black pepper
  • ½ tablespoon olive oil
  • ½ cup onion diced
  • ½ lb spicy Italian sausage crumbled
  • ½ cup apple chopped
  • 1 clove garlic minced
  • 1 tablespoon Italian seasoning
  • 4 oz fresh spinach
  • ¼ cup dried cranberries
  • ¼ cup walnuts chopped

Instructions

  1. Preheat oven to 400°F. Cut butternut squash in half lengthwise, remove seeds, rub with ½ tablespoon olive oil, season with salt and pepper, place cut-side down on a baking sheet, and roast for 30-40 minutes until tender.
  2. While squash roasts, heat ½ tablespoon olive oil in a skillet over medium heat. Cook diced onion for 3-4 minutes until softened. Add crumbled Italian sausage and cook until browned, about 5-7 minutes. Stir in minced garlic, chopped apple, and Italian seasoning; cook 2-3 minutes until apple softens. Add fresh spinach and cook 2-3 minutes until wilted. Remove from heat and mix in dried cranberries and chopped walnuts.
  3. Remove squash from oven, let cool slightly. Scoop out some flesh to create more space if needed. Fill squash halves with sausage mixture. Optionally sprinkle with fresh thyme. Return to oven for 5-10 minutes to warm through. Serve warm.

Notes

For extra crunch, toast walnuts before adding. Substitute sweet onions for diced onion if preferred. Use mild Italian sausage for less spice.

Nutrition

Find it online: https://www.rapidrecipes.blog/butternut-squash-boats-italian-sausage/